Related Experiment Video
Updated: Aug 8, 2026
09:43
Breeding by Design for Functional Rice with Genome Editing Technologies
Published on: January 3, 2025
Germinated Brown Rice: A Natural Source of Bioactive Compounds Boosting Human Health
Georgiana Bosco1, Valentina Taverniti2, Alessandra Pino1,3
1Department of Agriculture, Food and Environment (Di3A), Università di Catania, Catania, Italy, unict.it.
International Journal of Food Science
|August 7, 2026
Summary
Germinated brown rice (GBR) is a functional food rich in bioactive compounds like polyphenols and GABA. This review highlights GBR
Area of Science:
- Nutritional Science
- Food Science
- Biochemistry
Background:
- Germinated brown rice (GBR) is recognized as a functional food.
- It possesses notable nutritional and bioactive properties.
- GBR is associated with health-promoting effects.
Purpose of the Study:
- To review and discuss existing research on germinated brown rice.
- Focus on its bioactive composition.
- Evaluate its potential to support human well-being.
Main Methods:
- This study is a narrative review.
- It synthesizes data from available research on GBR.
- The review focuses on GBR's composition and health effects.
Main Results:
- Germination increases the bioavailability of polyphenols, gamma-aminobutyric acid (GABA), gamma-oryzanol, vitamins, and dietary fibers in brown rice.
- GBR demonstrates beneficial physiological effects, including lipid and glucose metabolism modulation.
- GBR exhibits antioxidant, anti-inflammatory activities, and positively influences gut microbiota.
Conclusions:
- Germinated brown rice is a versatile functional food ingredient.
- It offers enhanced nutritional and bioactive profiles.
- GBR shows significant potential for use in functional foods and nutraceuticals to support human health.
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